6-Inch Peach Blueberry Crumble Pie

Bright peach flavor. Bursts of blueberry. Crisp brown sugar crumble.

peach blueberry pie with crumble topping

A slice of homemade fruit pie with a buttery crumble topping and purple berry filling on a white plate.

Sweet peaches and fresh blueberries come together beneath a buttery brown sugar crumble in a pie that lets summer fruit shine. The peaches provide juicy sweetness, while the blueberries add just enough brightness to deepen the peach flavor without overpowering it. After the fruit macerates, the juices are reduced and layered back through the filling to concentrate every bit of fresh fruit flavor while helping keep the bottom crust crisp.

Finished with a flaky homemade pie crust and a crisp brown sugar crumble, this 6-inch pie is perfect for a small family dinner, a weekend dessert, or whenever you want homemade pie without baking a full-sized version. Serve it slightly warm with a scoop of vanilla ice cream and don't expect leftovers.

Yield: 1 (6-inch pie)
Prep Time: 45 minutes
Maceration: 45 to 60 minutes
Bake Time: 40 to 45 minutes
Cooling Time: 3 hours
Servings: 4 to 6

Ingredients

Crust

1 homemade 6-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe)

Peach-Blueberry Filling

425g prepared peaches (about 600g whole peaches, or 2 to 3 medium peaches)
75g fresh blueberries
55g granulated sugar (¼ cup)
10g fresh lemon juice (2 teaspoons)
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
1 tablespoon cornstarch

Peach-Blueberry Reduction

Reserved peach and blueberry juices
1 tablespoon cornstarch
1 tablespoon cold water
½ teaspoon vanilla extract

Brown Sugar Crumble

55g all-purpose flour (about ½ cup)
60g light brown sugar (about ¼ cup packed + 1 tablespoon)
½ teaspoon cinnamon
⅛ teaspoon kosher salt
50g cold unsalted butter (3½ tablespoons)

Instructions

1. Prepare the Pie Crust

Blind bake your pie crust using the Man-Made Pies method, including the egg-white moisture barrier.
Allow the crust to cool completely.

2. Macerate the Peaches and Blueberries

Cut each peach in half, then into quarters, and remove the pit. Slice each quarter into ¼-inch thick slices, then peel each slice individually. Peeling after slicing is easier than peeling whole peaches and gives you better control over the size of each piece.
Cut about half of the slices in half to create a mix of larger and smaller pieces. The varied sizes create a more natural-looking filling that settles together nicely during baking.
In a large bowl, combine:
- peaches
- blueberries
- granulated sugar
- lemon juice
- cinnamon
- salt
Toss gently until evenly coated.
Allow the fruit to rest for 45 to 60 minutes, stirring once or twice, until it releases its juices.

Man-Made Tip: Macerating draws excess moisture from the peaches and blueberries before baking, concentrating their flavor and giving you better control over the pie's final texture.

3. Make the Peach-Blueberry Reduction

Pour the peaches and blueberries into a colander set over a saucepan.
Allow the juices to drain completely.
Return the fruit to the bowl.
Sprinkle 1 tablespoon cornstarch evenly over the drained fruit and toss gently until no dry streaks remain.
Bring the reserved juices to a gentle boil over medium-high heat.
Reduce until the juices have thickened slightly and reduced by about half, 3 to 5 minutes.
Remove from the heat.
In a small bowl, whisk together 1 tablespoon cold water and 1 tablespoon cornstarch until completely smooth.
Slowly whisk the slurry into the hot peach-blueberry reduction while whisking constantly.
Bring the mixture back to a gentle boil and cook for 30 to 60 seconds, until the glaze is smooth, glossy, and about the consistency of warm honey.
Remove from the heat.
Stir in the vanilla.
Allow the glaze to cool for several minutes while preparing the crumble.

Man-Made Tip: Separating and reducing the peach and blueberry juices concentrates their flavor while helping keep the bottom crust crisp. It's one of my favorite fruit pie techniques, and I also use it in my Classic Apple Pie, Cherry Pie, Peach Pie, and Cherry Peach Amaretto Crumb Pie.

4. Prepare the Brown Sugar Crumble

In a medium bowl, combine:
- flour
- brown sugar
- cinnamon
- salt
Add the cold butter.
Using your fingertips, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture contains crumbs ranging from coarse sand to walnut-sized clusters.
Refrigerate until ready to use.

Man-Made Tip: The best crumble isn't uniform. Leave plenty of large clusters for extra crunch.

5. Assemble the Pie

Spread a thin layer of the peach-blueberry reduction across the bottom of the cooled pie crust.
Arrange a layer of the peaches and blueberries.
Spoon several tablespoons of the reduction over the fruit.
Continue alternating layers of fruit and reduction until both have been used.
The fruit should be evenly coated with the glaze without pooling excess liquid in the crust.
Gently mound the peaches and blueberries slightly higher in the center, distributing the largest peach slices toward the outer edge for an even finished pie.
Sprinkle the crumble evenly over the top.
Do not press the crumble into the filling.

6. Bake

Bake at 400°F (205°C) for 15 minutes.
Reduce the oven temperature to 375°F (190°C).
Continue baking 25 to 30 minutes, until:
- the crumble is deep golden brown
- the filling is bubbling around the edges
- the center is actively bubbling beneath the crumble
- The center of the filling should reach 195 to 205°F (90 to 96°C).
If the topping begins browning too quickly, tent loosely with aluminum foil.

The Man-Made Method

layers of peaches, blueberries and reduction

Freshly prepared unbaked peach and blueberry fruit pie in a fluted pastry crust on a granite countertop.

Blind Bake

Spread the Fruit Reduction

Layer Peaches, Blueberries and Reduction

Repeat the Layers

Add the Crumble

Bake and Enjoy

Notes

Developed by a Georgia native who believes great peach pies should celebrate the fruit, not cover it up.
Choose ripe peaches that still feel slightly firm. They’ll hold their shape during baking and give the pie the best texture.
Fresh blueberries add brightness and depth without overpowering the peaches. Their slight tartness balances the peaches’ natural sweetness and makes the fruit flavor more complex.
Reducing the peaches’ and blueberries’ natural juices concentrates their flavor while helping keep the bottom crust crisp.
Layering the peach-blueberry reduction throughout the filling ensures every bite has concentrated fruit flavor without making the filling overly thick.
This 6-inch version is perfect when you want homemade fruit pie without a week of leftovers. It serves 4 to 6 and is ideal for a small family dinner or weekend dessert.
Serve at room temperature or slightly warm with vanilla bean ice cream.